Saltine Crusted Pork Chops

     When I was a kid, my dad used to take care of us during the day while my mom was at work and then go to work while we were sleeping. Because of this I got to spend a lot of quality time growing up with my dad. One thing he and I used to like to do was “invent” dishes in the kitchen. One of my favorites was “Chicken ala Fig” which was named after our last name. It was basically chicken rolled in Saltine crackers and fried but man did I love it.

     So when I came across a recipe for Saltine crusted pork chops I immediately thought back to when I was 5 years old eating the chicken my dad made for me. I was almost afraid to try making it for fear it wouldn’t taste how I remembered it. I shouldn’t have worried because it ended up being even better then I remember! The pork chops are so moist and juicy from having the cracker coating seal in the juices. The crackers are lightly seasoned and flavorful. Both my husband and I enjoyed this dish and I can’t wait to make it for my dad.

Saltine Crusted Pork Chops (adapted from Allrecipes)

6 thin cut boneless pork chops
2 eggs
12 oz. Saltine crackers, crushed
½ t. garlic powder

1 t. black pepper

1 t. parsley

1 T. Parmesan cheese

½ t. red pepper
2 T. olive oil

1. Preheat the oven to 375 degrees. Spray a baking pan with cooking spray.

2. In a shallow dish beat the eggs together. In a separate dish combine the crushed crackers, garlic powder, black pepper, parsley, Parmesan cheese, and red pepper.

3. Heat the olive oil in a large skillet over medium high heat.

4. Dip the pork chops into the egg then press them into the cracker crumbs to coat. Fry in the hot oil for 5 minutes per side, or until golden brown.

5. Remove the pork from the skillet and place on the prepared baking pan. Cook for 10 minutes or until they are cooked through.

This post linked to:
Frugal Food Thursdays, Full Plate Thursdays, It's A Keeper Thursdays